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No-bake Anzac cheesecake
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Prep Time:
355 minutes
Cook Time:
Total Time:
355 minutes
Impress loved ones with a luscious no-bake cheesecake featuring a delectable Anzac biscuit crust and finished with vibrant mango and passionfruit.
Ingredients:
  • 8 Anzac Biscuits
  • 70g butter, melted
  • 60ml water
  • 12.00 gm gelatine powder
  • 500g cream cheese, softened
  • 150g caster sugar
  • 21.00 gm lemon juice
  • 8.80 gm vanilla extract
  • 125ml thickened cream
  • 85g pkt lime jelly crystals
  • 1 mango, stoned, peeled, chopped
  • 1 passionfruit, pulp removed
  • Mint leaves, to garnish
Instructions:
  • Pulse biscuits in a food processor until crumbly. Set aside 2 tablespoons of crumbs. Add butter to the remaining crumbs in the processor and blend. Press the mixture into a 20cm springform pan using a glass. Chill in the fridge for 30 mins.
  • Place the boiling water in a small bowl and sprinkle the gelatine over it. Whisk with a fork until completely dissolved, then set aside to cool for 5 minutes.
  • Beat cream cheese, sugar, lemon juice, and vanilla with an electric mixer for 5 minutes until light and fluffy. Add cream and beat for 2 minutes until slightly thickened. Slowly pour in gelatine mixture while beating until smooth. Pour mixture over the biscuit base and refrigerate for 3 hours until set.
  • Prepare the jelly according to the package instructions and let it cool to room temperature. Gently pour two-thirds of the jelly over the back of a wooden spoon onto the cheesecake, saving the rest for later. Chill in the fridge for 2 hours, or until the jelly is set.
  • Carefully release the cheesecake from the base of the cake pan using a spatula. Top with reserved biscuit crumbs, mango slices, passionfruit, and fresh mint before serving.

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